Debbies Carrot Cake Recipes

CARROT CAKE

Carrot Cake image

My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! -Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

Steps:

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Nutrition Facts : Calories 819 calories, Fat 49g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 346mg sodium, Carbohydrate 91g carbohydrate (72g sugars, Fiber 3g fiber), Protein 8g protein.

DEBBIE FIELDS' CARROT CAKE RECIPE

Debbie Fields' Carrot Cake Recipe image

Provided by á-177220

Number Of Ingredients 25

Ingredients

Frosting:
Debbi Fields' Carrot Cake
3 sticks unsalted butter (softened)
1 C packed brown sugar
1 C white sugar
2 tsp vanilla
3 eggs
2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 C apple juice
1 1/2 C grated carrots (about 3 or 4)
1 medium shredded sweet potato
1 large Granny Smith apple peeled and chopped or grated
1/2 C crushed pinapple
1 C chopped pecans (opt)
3 T heavy cream (don't have to use it)
16 oz. cream cheese, softened
1 stick unsalted butter, softened
2 tsp vanilla
1 Tbsp lemon juice
2 lb. powdered sugar (1 bag)
.

Steps:

Preheat oven 10 350. *Grease and flour 3 9" cake pans. Cream sugars and butter. Beat in vanilla, Add eggs 1 at a time beating well. In another bowl mix dry ingredients. Add to butter mixture, alternating with juice. Stir in carrots, sweet potato, apple, pineapple, and pecans. Divide into the 3 pans. bake in middle rack for 25-30 min. Remove from oven and cool on wire racks for 15-20 minutes. Then turn then out of their pans to continue to cool. While still warm, brush with the cream. *Cutting out parchment paper and greasing it and lining the pans with it makes the process of removing them from the pans a lot easier. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Place a layer of cake on serving plate and spread with a thin layer of frosting. Repeat with all layers. Frost the top and sides of cake with remaining frosting. Garnish with chopped pecans if desired. Refrigerate 1 hour before serving.

DEBBIE'S CARROT CAKE

Debbie's Carrot Cake image

Make and share this Debbie's Carrot Cake recipe from Food.com.

Provided by Cascade Queen

Categories Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts (or pecans)
1/2 cup raisins

Steps:

Preheat the oven to 350 degrees F. Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding.
Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins.
Pour the batter into the prepared pan, and spread evenly.
Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
Frost with cream cheese frosting of your choice.

Nutrition Facts : Calories 428.1, Fat 24.3, SaturatedFat 4, Cholesterol 52.9, Sodium 232.8, Carbohydrate 50.3, Fiber 2, Sugar 35.1, Protein 4.8

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